Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- citrus_japonica_thunb [2021/10/24 08:20] – andreas
+++ citrus_japonica_thunb [2022/08/15 10:30] (aktuell) – andreas
@@ Zeile 21: / Zeile 21: @@
 The major volatile compounds of F.margarita fruits (analysed by HS-GC/MS) were limonene (73.8%), α-pinene (6.9%), β-myrcene (3.7%), γ-terpinene (2.0%), trans-carveol (1.6%), terpinolene (1.5%), and 4-terpineol (0.9%). Methylbutenol (1.1%) was also present. \\
 [Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques., Güney, M., Oz, A.T., Kafkas, E., Journal of the Science of Food and Agriculture, 2014]
+Using a thiol-selective isolation procedure and various GC methods, 1-p-menthene-9-thiol has been identified in kumquat (the first report in any food thus far). \\
+[Schoenauer, Sebastian, and Peter Schieberle. "Screening for novel mercaptans in 26 fruits and 20 wines using a thiol-selective isolation procedure in combination with three detection methods." Journal of agricultural and food chemistry 67.16 (2019): 4553-4559]
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